One of my dear friends at Oy! made mention to the fact that she hadn’t seen a blog post from me in a while. And that it probably meant I was busy working. Which is 1. true but also I have come to the point in the blog world where I’d rather browse Instagram and Bloglovin’ than actually blog myself. It’s time consuming and work and I’d rather relax after a day of work. BUT, it made me miss it for a moment when she asked. So I decided to post this recipe that I had planned to share last month and didn’t get around to it. This is a great Summer Lasagna to cap off your summer. It’s pasta-less and low dairy. Substitute almond cheese for a dairy free option!

Kale Pesto Zucchini Lasagna

For the Pesto:

Blend all ingredients in a chopper/food processor until smooth.

  • 1 Cup of Kale Leaves
  • 1 Cup of Spinach Leaves
  • 1/2 Cup of Basil Leaves
  • 1/2 Cup of Sunflower Seeds
  • 2 Cloves of Garlic
  • Juice of 1 Lemon
  • 2 Tbsps of Olive Oil
  • 1 Tsp of Salt

For the Lasagna:

  • 2 Zucchini
  • 1 Yellow Squash
  • 1lb of Ground Turkey
  • 2 Cups of Mozzarella Cheese

Slice the Zucchini and Squash into strips with a potato peeler. Lightly grease a baking dish (8×12 or so) and layer from the bottom: pesto, squash/zucchini, ground turkey and cheese. Continue this pattern until all ingredients are used and add remaining cheese on top of the dish. Bake at 375 for 25-30 minutes.

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So melty and delicious. You will love.

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What’s your favorite summertime dish?